This rainbow hearts roll cake is perfect for Valentine's Day, an anniversary or any other occasion really. The cake is nice and fluffy and the strawberries and whipped cream compliment it well!
This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
- 3 Egg Yolks*
- 30 grams of Granulated Sugar
- 40 grams of Sunflower Oil
- 60 grams of Water
- ½ teaspoon of Vanilla Extract
- 80 grams of Flour
- 10 grams of Flour
- Gel Food Colouring: red, orange, yellow, green, blue and purple
Meringue (Small Batch)
- 1 Egg White*
- 5 grams of Granulated Sugar
Meringue (Big Batch)
- 3 Egg Whites*
- 25 grams of Granulated Sugar
- Small amount of Simple Syrup
- Chilled: 100 grams of Whipping Cream
- ¼ teaspoon of Vanilla Extract
- Optional: Strawberries
*Make sure this ingredient is at room temperature.
What you'll need
- Baking pan (38,7 cm × 26 cm × 1,9 cm)
- Baking Paper
- Whisk Attachment(s)
- Electric Mixer
- Silicone Spatula
- Small or Barbecue Skewers
- Tablespoon Measuring Spoon
- 3 Big Mixing Bowls
- 6 Small Bowls or Glasses
- 6 (Disposable) Piping Bags
- Pastry Brush
- Palette Knife or Bread Knife
- Cooling Rack or Cutting Board
- Optional: 6 Small Piping Tips (Wilton Tip 1 or 2)
- Place the template in the baking pan, at the top, and place the baking paper over it, cut to the right size so it'll fit the pan. To keep it all in place you could add rows of barbecue skewers in between the hearts.
- Add the egg yolks and sugar, for the cake mix, to a big mixing bowl. Beat the egg yolks until they’ve increased in volume and have become a bit paler.
- Now add the sunflower oil and water slowly while beating on a low speed, until everything is well incorporated and add the vanilla extract. Mix again until well incorporated.
- Sift the bigger amount of flower and add it in, beat the mixture until you see no more flower lumps.
- Put two tablespoons of this mixture in a separate bowl and add the remaining 10 grams of flower, mix this through well.
- Whip the egg white up, for the small batch of meringue, with the sugar until stiff peaks form. NOTE: Whenever I have to beat egg whites I clean my bowl and tools with lemon juice and kitchen paper.
- Gently fold half of the meringue, in three additions, through the 30 grams of cake mix. NOTE: Don’t mix too vigorously or you’ll deflate the egg white.
- Divide this mixture evenly over 6 small bowls or glasses. Add in the right food colouring colours and mix gently.
- Preheat your oven to 170 degrees Celsius.
- Put the 6 rainbow coloured cake mixes in separate piping bags. NOTE: You could add piping tips to more easily draw out the hearts.
- Prepare the big batch of meringue, as you did in step 6 for the smaller batch. Add the leftover meringue from step 6 into the bowl with the big batch of meringue once the big batch is done.
- Gently fold the meringue, in three additions, through the left over, non-coloured, cake mix.
- Cut a tiny tip off of one of the piping bags, starting with whatever colour you’d like. Fill in the hearts with the right colours, if shaping the hearts is difficult pipe out a circle and shape it with a small or barbecue skewer.
- Place the baking pan into the preheated oven for 2 minutes at 170 degrees Celsius. NOTE: This’ll harden the hearts a little so the colour won’t spread when you add the rest of the batter.
- Gently spread the non-coloured batter over the hearts.
- Bake the whole cake in the preheated oven for another 15 minutes at 170 degrees Celsius. NOTE: If you’re not sure it’s done, prick the cake with a small skewer. If there’s no wet cake batter on the skewer the cake is done.
- Remove the baking pan from the oven and place baking paper over the cake. Then place a cooling rack or cutting board over the cake and flip it. Carefully remove the baking paper that covers the patterned side and place a new piece of baking paper over it. Let the cake cool completely.
- Once the cake has cooled whip up your whipping cream with the vanilla extract. NOTE: Using a chilled bowl and chilled beaters helps you whip up the cream more easily.
- Cut the strawberries into slices. NOTE: Skip if you don't want to add strawberries or add different fruit.
- Flip the cake so the print is at the top bottom of your cake. Cut a small part of the bottom and top off of your cake, making it straight and brush the cake with Simple Syrup.
- Spread the whipped cream onto the cake, leaving 2 centimetres uncovered at the top side, where the print is. Add the strawberries in three rows, one in the middle of the cake and two others about 2 centimetres away from the middle, above and below.
- Roll up the cake gently, with the help of your baking paper, from the bottom to the top. Roll the baking paper around it, like a candy wrapper and use elastics to close it off at the sides.
- Cut off the sides, to make them straight, right before serving and place the cake on a decorative plate or serving dish.